Peach Caprese Salad

A delicious Fresh Harvest twist on a classic. This caprese uses our white peach balsamic along with fresh peaches and ricotta. Delicious year round, and especially good for Summer!

Ingredients (per serving):

Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches. 

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)

Cooking Instructions – PLEASE READ ALL DIRECTIONS BEFORE PROCEEDING

FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

 

Watermelon Salad

 

Watermelon Lemongrass Mint Balsamic Feta Salad

Easy.  Healthy.  Delicious.  Addictive!

Per serving:

Directions:
Place the watermelon in a bowl and drizzle with with balsamic vinegar. Top with feta cheese, mint leaves and serve. This recipe can be made in individual servings or multiplied and served in a large salad bowl. 

Fresh Harvest Premium Olive Oil and Balsamic

Caribbean Coleslaw with Pineapple Balsamic

Caribbean Coleslaw with Pineapple Balsamic

A special coleslaw with a hint of tropical and spicy!

INGREDIENTS:

Directions:

Whisk together the olive oils, balsamic and Greek yogurt.

In a large bowl toss the coleslaw mix, carrot matchsticks, cranberries, Pistachio nuts and pineapple tidbits until well mixed. Pour whisked dressing on slaw and toss to combine.

Serve immediately or refrigerate for up to 2-3 days.

Fresh Harvest Premium Quality Olive Oil

Blue Cheese Tuscan Burgers

Yum! Healthy. Nutritious. Delicious. 

Ingredients:

Mix the lean ground beef with the Tuscan olive oil, balsamic, salt and pepper by your clean hands. Add the blue cheese crumbles and incorporate into the mixture gently(by hand). Two pounds will make 8-quarter pounders. Divide the meat mixture into two equal sections, which is 1 lb each. Then divide those two 1 lb sections into 4 equal sections, which will be ¼ pounders. Using your favorite method (mine is my hand) pat and roll the ¼ pounders into burgers. As you form the burgers push larger blue cheese crumbles inside the meat. There will be visible blue cheese crumbles showing, which is ok, but try to get the larger pieces of blue cheese inside. Put raw burgers on a plate, cover and let them rest.

 Direct and indirect cooking are the secret of this recipe.

 Fire up the grill! Create two sections on your grill. Direct and indirect heat. This means the hot coals might go all over the bed of your grill for a bit to heat up and clean the grates, but once the grates are ‘heat cleaned’ and brushed – push back the coals to only halfof your grilling area. One side is direct heat. The other side is indirect heat. Cook the burgers on the hot side of the grill onlyuntil seared well, turning once. You want to sear both sides, but not cook them fully else the blue cheese will melt. Once they are seared nicely with grill marks, move the burgers over to the indirect heat side of your grill and drizzle with our balsamic. Open your vents so that the heated air is moving around the indirect heat side and close the lid of your grill. You’re basically baking the burgers, which is gentler cooking for the blue cheese.

 Cook until done to your preference. Serve with toasted buns (our butter olive oil works well to toast buns), pickles, sliced red onion, lettuce, tomatoes, etc. Yum. Enjoy!

 

Bald Knobber Beans with Maple Balsamic

Take this quick and simple dish to any picnic or BBQ!

INGREDIENTS:

Directions:

Using a large, non-stick or cast iron skillet sauté onion and bell pepper in the Smoked Chaabani olive oil for 5-10 minutes until translucent and tender. Stir frequently.

Add beans, honey, brown sugar, bacon bits and balsamic.  Bring to a slow boil on medium heat, then reduce to low.

Cook over low heat, stirring frequently. Cook until liquid is reduced, and beans have a thick consistency, usually around 10-15 minutes or longer. 

(OPTIONAL FUN) Garnish with chopped watercress, poke sprouts, dandelion greens or parsley, or anything else the revenuers won’s take! If you don’t know what a baldknobber is, check with the Google. Rich history. 

These beans keep well in the refrigerator and are even better the next day.

Fresh Harvest Premium Quality Olive Oil

Balsamic Broccoli Salad

This is a delicious raw salad! If you want to make it meatless, simply substitute dried cranberries for the bacon, or leave the bacon out.


Ingredients:

  • 2 Heads of fresh Broccoli
  • ¾ cup Golden Raisins
  • 1 package (1/2 pound) quality Bacon (sliced into bite size pieces and fried. Or, you can also use pre-cooked bacon pieces/bits such as Hormel)
  • ½ red onion – diced
  • ¾ cup Slivered Almonds – unsalted
  • ¾ cup Mayo (homemade is best)
  • 6 tbls of Fresh Harvest Traditional 18 yo Balsamic
  • 1 tsp sugar

 

Directions:

1)       Wash and dry Broccoli. Carefully cut the broccoli into very small florets. You should end up with attractive small, bite size pieces.

2)       Add Broccoli, Bacon, Raisins, Onion and ½ cup of the Almonds to a bowl and mix well.

3)       In a separate bowl mix together the Mayo, Fresh Harvest Balsamic and Sugar until well blended.  If it needs more Balsamic, add it now.

4)       Pour Balsamic Mayo mixture over the Broccoli mixture and gently toss until well mixed.

5)       Add the remaining Almonds to the top as garnish.

6)       Serve immediately or chill for later. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic